The phenolic substances of manufactured tea. VIII.—Enzymic oxidations of polyphenolic mixtures
- 1 March 1960
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 11 (3) , 158-163
- https://doi.org/10.1002/jsfa.2740110308
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- The phenolic substances of manufactured tea. V.—Hydrolysis of gallic acid esters by Aspergillus NigerJournal of the Science of Food and Agriculture, 1959
- The phenolic substances of manufactured tea. VI.–The preparation of theaflavin and of theaflavin gallateJournal of the Science of Food and Agriculture, 1959
- Theogallin, a polyphenol occurring in tea. II.—Identification as a galloylquinic acidJournal of the Science of Food and Agriculture, 1958
- The phenolic substances of manufactured tea. III.—ultra-violet and visible absorption spectraJournal of the Science of Food and Agriculture, 1958
- The phenolic substances of manufactured tea. I.—Fractionation and paper chromatography of water‐soluble substancesJournal of the Science of Food and Agriculture, 1957
- The fermentation process in tea manufacture. 11. Oxidation of substrates by tea oxidaseBiochemical Journal, 1950